Almond And Honey Cakes Recipe

• 250 gm Sweet flan pastry Butter, for the tart tin Flour, for the tart tin
• 20 gm Apricot jelly, for glazing
• 125 gm Sugar
• 125 gm Slivered almonds
• 90 gm Unsalted butter
• 35 gm Honey
• 2 Tbsp. Double cream
• 50 gm Crystallised fruits minced Kirsch

1. 200 OC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
2. Preparation:Pre-heat the oven to 200 oC.
3. Butter and flour a tart tin with a removable base 22 cm in diameter.
4. Roll out the pastry to fit the tart tin.
5. Line the tin with the pastry and prick the bottom all over with a fork.
6. Bake it for 10 min at the bottom of the pre-heated oven.
7. Leave the pastry shell in the tin.
8. Cooking:Lightly brush a thin layer of apricot glaze over the bottom of the pastry shell.
9. Put all the remaining ingredients for the filling into a saucepan and heat them gently, stirring to mix them well as they heat.
10. Raise the oven to 210 oC.
11. When the filling is melted, spread it in a thin layer on the glazed pastry shell.
12. Cook it for about 15 min: it is ready when the filling begins to bubble.
13. Leave the cake to cold in its tin, then take it out.
14. Serving:Cut the cake into little triangles or possibly rectangular pcs.
15. Serve them with coffee, like 'petits fours'.

gm sweet, apricot jelly, sugar, almonds, butter, honey, cream

Taken from cookeatshare.com/recipes/almond-and-honey-cakes-63523 (may not work)